Pumpkin Loaf Cake

This easily made Pumpkin Loaf Cake is certain to become a family favourite. The fragrant, warming spices in the cake perfectly complement the natural sweetness of the pumpkin. Simple and delicious, this moist pumpkin loaf is perfect with a cup of tea or coffee.

Course Afternoon Tea, Dessert, Morning Tea

Cuisine International

Prep Time 20

Cook Time 55

Cooling Time 4

Total Time 5 15

Servings people

Calories 404kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

For the Pumpkin Loaf:

250 g (1 & ⅔ cups) plain/all-purpose flour See Note 1
220 g (1 cup) caster/superfine sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup pumpkin puree – at room temperature See Note 2
120 g (½ cup) unsalted butter – melted and allowed to cool
2 teaspoon vanilla extract
2 large eggs – at room temperature

For the Glaze:

90 g (⅔ cup) icing/powdered sugar – sifted if necessary
4-5 teaspoon water - until desired consistency is achieved

Instructions

Preheat your oven to 180 degrees C (355 degrees F).
Grease and line a 9 x 5 inch loaf tin (23 x 13 cm) – leave a little overhang of baking paper for easy removal.
My tin has a depth of 2.5 inches (6.35 cm).
In a large bowl, combine the flour, sugar, baking powder, baking soda, sea salt and ground cinnamon, ginger, nutmeg and stir to combine.
In a smaller bowl, combine the melted butter, vanilla, eggs and pumpkin puree and whisk until the mixture is smooth.
Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick.
Add the cake batter to your prepared tin, and smooth out using an off-set spatula.
Tap the tin a few times gently on the kitchen bench to get any air bubbles out.
Bake in your preheated oven for 50-55 minutes, until a skewer comes out cleanly.
Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out.
Allow the Pumpkin Loaf to cool completely before adding the glaze.
Make the glaze by combining the powdered/icing sugar with the water until the desired consistency is achieved.
Once the glaze has set, slice the cake into 8 pieces.

Notes

Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients. We provide a cup measurement for the puree, as it is the volume that is more important in this instance.
Pumpkin Puree: I use my Homemade Puree. Storebought can also be used – I like to dab the puree with some paper towel to absorb any excess moisture.
Storage: should there happen to be any leftovers, store them at cool room temperature in an airtight container for up to 3 days. But if the climate is hot, store the container in the fridge.
Freezing: wrap in cling wrap and then in foil or place in an airtight container for up to 3 months. You may find it more convenient to freeze and wrap individual slices. Make sure they are well wrapped to prevent freezer burn and bring to room temperature for serving.

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